MOUSSAKA
Moussaka is a classic Greek dish combining layers of savoury, seasoned ground lamb, tender aubergine slices and soft potatoes, all topped with a rich béchamel sauce. The dish is slow-cooked to bring out its complex and hearty flavours. The minced garlic and tomato paste create a delicious base for the lamb, while the olive oil and spices add depth. This serving of Moussaka is a comforting, flavour-packed meal perfect for lunch or dinner. Its satisfying layers of texture and richness make it a Mediterranean favourite.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1 serving
CUISINE
Greek, Mediterranean
PREPARATION/TECHNIQUES
Bake, Grill, Pan-Fry, Boil
OCCASION/HOLIDAY
Anniversary, Fall, Easter, Family Reunion, Mother’s Day, Picnic, Graduation, Summer, Potluck, Christmas Eve, Party, Valentine’s Day
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Protein
DISH TYPE
Entrée, Casserole / Gratin
INGREDIENTS
There are the following ingredients for Moussaka:
- 50g ground lamb
- ¼ aubergine, sliced and grilled
- ½ potato, sliced and boiled
- 1 tbsp tomato paste
- 1 garlic clove, minced
- ½ tbsp olive oil
- 30ml béchamel sauce
- Salt and pepper, to taste
FULL NUTRITIONAL INFORMATION
- Calories: 350 kcal
- Protein: 16g
- Fat: 25g
- Carbohydrates: 20g
- Fibre: 4g
- Sodium: 450mg
PREPARATION
- Prepare The Aubergine: Slice the aubergine into thin rounds, brush with olive oil, and grill until softened and slightly charred.
- Cook The Potatoes: Boil the sliced potatoes in salted water until tender but not mushy. Drain and set aside for later use.
- Sauté The Lamb: In a pan, heat olive oil, add minced garlic and sauté until fragrant. Add ground lamb and cook until browned, then stir in tomato paste.
- Layer The Ingredients: In a small baking dish, layer the grilled aubergine slices, followed by the boiled potato slices and top with the sautéed lamb mixture.
- Add The Béchamel: Pour the béchamel sauce evenly over the lamb and vegetable layers, ensuring everything is well covered.
- Bake The Moussaka: Place the dish in a preheated oven at 180°C (350°F) and bake for 20-25 minutes until the top is golden brown and bubbling.
- Serve: Let the Moussaka cool for a few minutes before serving. Garnish with fresh herbs if desired.
PREP TIME
20 minutes
COOKING TIME
25 minutes
TIPS
- Grill The Aubergine: To avoid bitterness, lightly salt the aubergine slices and let them sit for 10 minutes before grilling. This draws out excess moisture and enhances flavour.
- Layer Evenly: For balanced bites, ensure the lamb, potato and aubergine layers are evenly distributed.
- Let It Rest: Allow the Moussaka to sit for 5 minutes after baking to let the layers set and make serving easier.
VARIATIONS
- Vegetarian Version: Replace lamb with lentils or plant-based mince for a hearty vegetarian alternative.
- Spice It Up: Add a pinch of cinnamon or allspice to the lamb mixture for an authentic Greek touch.
- Lighter Béchamel: Use a low-fat milk version of the béchamel to reduce calories without compromising taste.
PREPPING AND STORAGE
- Fridge Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
- Freezing: Moussaka can be frozen in portions for up to 2 months. Defrost in the fridge overnight before reheating.